| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Tasteofhome |
24 |
servings |
INGREDIENTS
| 2 |
lb |
Raisins; chop fine |
| 1 |
lb |
Pecans; chop fine |
| 5 |
c |
Butter; soft |
| 11 |
c |
Sugar |
| 12 |
|
Eggs |
| 1 |
c |
Maple syrup |
| 1 |
qt |
Milk |
| 1/4 |
c |
Vanilla extract |
| 12 |
c |
Quick-cooking oats |
| 21 |
c |
All-purpose flour |
| 1/4 |
c |
Baking powder |
| 1/4 |
c |
Baking soda |
| 2 |
ts |
Salt |
| 2 |
pk |
Butterscotch chips; 12oz ea |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
Cream butter and sugar. Add eggs, a few at a time, mixing well after
each. Add syrup, milk and vanilla; mix well. Stir in oats, raisins
and pecans. Combine flour, baking powder, baking soda and salt; stir
into oat mixture. Fold in chips. Cover and chill for 2 hours. Drop by
round tablespoons 2" apart on greased baking sheets. Bake at 350~ for
15 minutes. Source: Taste of Home.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
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